If you're like me, you haven't met a chocolate chip cookie you didn't like at least a little. While I simply love Giada De Laurentiis' recipe (see below), this one, adapted from the Easy to Bake, Easy to Make series, is equally magical. The oatmeal and lemon juice do wonders for the texture, the extra chocolate chips are absolutely indulgent and the pinch of cinnamon adds that special touch. You might want to make half of the cookies with nuts and the other half without, so everyone in the family is happy.
Oatmeal Chocolate Chip Cookies
1/2 cup quick oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (if desired)
Preheat the oven to 350 degrees.
Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.
Using a stand mixture, cream butter. Beat in sugars, vanilla and lemon juice. Add eggs and continue beating until fluffy.
Add in flour mixture, blending well. Mix in chocolate chips (and nuts, if desired) by hand. Using a small cookie scoop, place dough evenly on parchment-lined cookie sheets. Bake for 9 to 11 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool on the sheet for 1 minute before transferring to a wire rack.
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